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Sticky Orange Chicken Bowl with Rice and Veggies

Close-up of a Sticky Orange Chicken Bowl with crispy chicken coated in glaze, served over white rice and topped with sesame seeds and green onions.
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Make a complete, satisfying meal with this easy recipe for sticky orange chicken served over steamed rice and mixed vegetables.

Ingredients

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  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 cups cooked white or brown rice
  • 2 cups mixed vegetables (broccoli florets, sliced carrots, snap peas)
  • 1 tablespoon sesame seeds, for garnish
  • 2 green onions, sliced, for garnish
  • For the Sticky Orange Sauce:
  • 1 cup fresh orange juice
  • 1/2 cup granulated sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. In a bowl, toss the cut chicken pieces with salt, pepper, and 1/2 cup cornstarch until lightly coated.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer (work in batches if necessary) and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
  3. While the chicken cooks, prepare the sauce. In a small saucepan, combine orange juice, sugar, soy sauce, rice vinegar, ginger, garlic, and sesame oil. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  4. Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens significantly and becomes sticky, about 1-2 minutes.
  5. Return the cooked chicken to the skillet. Toss gently until every piece is fully coated in the sticky orange glaze.
  6. Steam or lightly sauté your mixed vegetables until tender-crisp.
  7. To assemble the bowls, divide the cooked rice among four bowls. Top the rice with the sauced orange chicken and the prepared vegetables.
  8. Garnish each bowl with sliced green onions and sesame seeds before serving.

Notes

  • For extra crispiness, you can lightly fry the coated chicken twice instead of pan-frying once.
  • Use fresh orange zest in the sauce for a stronger orange flavor.
  • Substitute chicken thighs for breasts for a more tender result.

Nutrition

Find it online: https://flavorzine.com/sticky-orange-chicken-bowl-with-rice-veggies/